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Ingredients
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Chicken Marinade
Breading
Frying
Sides
Method
Marinating Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, hot sauce, salt, and black pepper. Add the chicken pieces and ensure they are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Breading the Chicken
- 2
Prepare the Breading
In a shallow dish, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, and salt. Remove the chicken from the marinade, letting excess liquid drip off, and dredge each piece in the flour mixture, pressing lightly to adhere.
Frying the Chicken
- 3
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Chicken
Carefully place the breaded chicken pieces in the hot oil, making sure not to overcrowd the pot. Fry in batches for 12-15 minutes or until golden brown and the internal temperature reaches 165°F (75°C).
- 5
Drain and Rest
Remove the fried chicken and place it on a wire rack or paper towels to drain excess oil. Let it rest for 5-10 minutes before serving.
Making Coleslaw
- 6
Prepare the Coleslaw
In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, and salt. Toss until well mixed. Refrigerate for at least 30 minutes before serving.